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Marinate the chicken in the soy sauce, sugar, pepper, water, corn starch, and baking soda while preparing the rest of the dish.
Place the noodles in boiling water in a pot which is off the heat and cook until just soft, bouncy, and slightly undercooked. Then drain them in a colander.
Add 2 tbsp. Vegetable oil to a wok and turn to a medium/high heat. Add half of the minced garlic and ginger. Then lay out the chicken in a single layer. Stir when one side is browned.
Add ¼ cup water to the chicken and quickly cover with a lid. Give it a minute to cook the chicken through. Clean out the chicken and juices into a bowl and set aside.
In the clean wok add 1 tbsp. Vegetable oil and the other half of the garlic and ginger. Sizzle until fragrant.
Add to the wok the carrots, bean sprouts, and broccoli.
To thoroughly cook the vegetables, add ⅓ up water and quickly cover the wok with a lid and turn the heat down low.
Chop the noodles slightly to make it easier for tossing. Add them to the work. Then on top add the chicken with it’s gravy. Season with salt sugar and soy sauce. Mix all the ingredients until the noodles are cooked through.